These soft-baked, double chocolate chip cookies will leave you so shocked there’s zucchini in them!
So I did it. I got on the zucchini bandwagon. After all the zucchini bread-this and zucchini cake-that recipes I’ve been seeing the past few weeks, I had to get my hands on it to see what all the commotion was about.
Have you ever had zucchini in your sweets? I hadn’t until now and probably wouldn’t ever have known about it unless I blogged. It’s not like you’d find a zucchini cookie in the grocery store so I had to make them myself. However, if you do find them, let me know. I’d love to compare it to mine.
You know what? Sometimes blogging can be tough. Putting a halt to the cake I planned for you to incorporate a vegetable (a vegetable!) into something sweet is one thing that I’ve never imagined I was ever going to do. But, I have to do it. I’ve gotta keep up with my friends. I’m sure you understand, right? ;-)
Ha! Who am I kidding?! Blogging is not actually tough and I really don’t mind switching things up a bit to try something new. May be a little challenging at times, but definitely not tough. I do however, always want to be “in the know” of current trends (just never thought zucchinis would be one of them) but I’m glad I did it. And at some point, if you haven’t tried it, you should too. Don’t be that person with your girlfriends who’ve “tried it all” and you sit there thinking to yourself with a pouty face on, “I’ve never had zucchini in my cookies,” yea not fun.
So if you’ve never had zucchinis in your sweets, you’re probably wondering by now, how does it taste? First and foremost on what you should know, zucchinis are naturally mellow in flavor. Similar to cucumbers where the body of the vegetable is mostly water and the majority of the earthy flavor is found in the skin. In these cookies, the zucchini flavor is not as robust as the chocolate. When you take that first bite you may initially taste the flavor of the vegetable if there’s a shred or two in there, but because these cookies are double chocolate, the chocolaty goodness ultimately finishes as the dominant flavor. Which isn’t so bad anyway, right?
It’s definitely a different kind of cookie but totally worth a shot in trying. Even my pickiest critic asked me with a twisted look on his face, “WHY?” with so much judgment behind that question. Turns out, he’s been eating them too. I guess he likes them.
It may be a little difficult to see it here but if you look closely you can see the shredded zucchini peeking through from the sides of the top cookie.
- 1 1/2 cups (about 2 medium) zucchinis, shredded
- 2 1/4 cups all-purpose flour
- 1/4 cup baking cocoa
- 1/4 cup Dutch-processed cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) salted butter or margarine, softened
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 1/2 cups semi-sweet or milk chocolate chips
- Heat oven to 375 degrees F. Line a large baking sheet with parchment paper or silicone liner; set aside.
- Place shredded zucchini above a towel; using a second sheet, pat down onto shredded zucchini to remove excess juice; set aside to dry.
- In a medium bowl, whisk flour, cocoas, baking soda and salt; set aside.
- In a large bowl, using an electric mixer on low speed, beat butter and both sugars until light and fluffy. Add vanilla and eggs and continue to lightly beat until just combined.
- Slowly mix in flour mixture. Stir in shredded zucchini and 2 cups of chocolate chips.
- Using an ice cream scoop, scoop mounds of dough onto the lined baking sheet about 2 inches apart from each other. With remaining 1/2 cup of chocolate chips, use this to top each mound of cookie dough with 5 to 6 additional chocolate chips.
- Bake for 10 to 15 minutes or until center of cookies are puffed and dry when lightly touched. Cool on baking sheet pan for 2 minutes before transferring cookies to a wire rack for additional cooling. ENJOY!
Large zucchinis tend to hold more water in the center. If using large zucchinis be sure to slice in half, scrape and discard the seeds. Continue to shred zucchini as you normally would and pat down any excess water in Step 2.
If Dutch-processed cocoa is unavailable, use a total of a 1/2 cup baking cocoa.
If you are waiting in between baking batches, place cookie dough covered in the fridge. This will help lessen the chance of cookies becoming flat upon baking.
Double Chocolate Chip Zucchini Cookies recipe was created by Connie of URBAN BAKES.